Chicken Yakhni Soup from Leftover Chicken

Ingredients

• Leftover bone-in chicken pieces: 1 cup
• Water: 4 cups
• Ginger: 1 inch, crushed
• Garlic: 3 cloves, crushed
• Whole black peppercorns: 6
• Cloves: 2
• Bay leaf: 1
• Carrot: 1/2, finely chopped
• Wheat flour or corn flour: 1 tbsp, mixed in 2 tbsp water
• Salt and black pepper: to taste
• Lemon: 1/2

Method

1. 1
   Step 1

   Rinse the chicken pieces lightly to remove excess curry masala and oil.

2. 2
   Step 2

   Put the chicken, water, ginger, garlic, peppercorns, cloves and bay leaf in a pot and bring to a boil.

3. 3
   Step 3

   Lower the heat and simmer for 20 minutes until the broth has colour and aroma.

4. 4
   Step 4

   Strain the broth, pull the meat off the bones and return it to the pot; discard the bones.

5. 5
   Step 5

   Add the carrot and cook 3 minutes, then stir in the flour slurry and cook 2 minutes to thicken.

6. 6
   Step 6

   Season with salt, pepper and lemon and serve hot.

Storage

Fridge for 2 days; reheat before serving.